Recipe: Quinoa Tabbouleh (with Toohey on Tuesday)

INGREDIENTS:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 lemon, juiced (i used a lime – was out of lemons…)
  • 3/4 cup olive oil
  • 1 cucumber, peeled, seeded and chopped
  • 1 red onion, peeled and chopped
  • 3/4 cup chopped fresh parsley
  • 3/4 cup chopped fresh mint
  • 1/2 cup feta cheese
  • 1/2 cup Kalamata olives, pitted
  • salt and pepper

Serves four.

  • Rinse the quinoa thoroughly in a fine mesh strainer. Drain and place it in a heavy-based skillet. Heat, stirring constantly until the grains separate and begin to brown.
  • Add the water and the salt and bring to a boil. Then, reduce the heat and cook for about 15 minutes until the liquid is absorbed.
  • Transfer to a bowl and set aside to cool.
  • Whisk together the lemon juice and 1 tablespoon of the olive oil in a small bowl. Set aside.
  • Place the remaining oil, the cucumber, onion, parsley, and mint in a separate, larger bowl, add the quinoa and the lemon and oil dressing, and toss.
  • Sprinkle with the feta cheese and pitted Kalamata olives.
  • Season with salt and pepper to taste and serve.

Three Bowl Cookbook: The Secrets of Enlightened Cooking from the Zen Mountain

Scott, David, and Tom Pappas. Three Bowl Cookbook: The Secrets of Enlightened Cooking from the Zen Mountain London: Carroll & Brown Limited, 2000: pg. 54.

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